Parsnip Skordalia

This is a great alternative to mashed potato, particularly good with fish. Or it can also be used simply as a dip. Delicious! Ingredients   4 large parsnips, peeled and chopped 2 garlic cloves, peeled milk 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup extra virgin olive oil 2 tablespoons Italian parsley, finely chopped 1 teaspoon lemon zest salt flakes, black pepper     Method   Place parsnips in a saucepan and add milk until the parsnips are just covered. Bring milk to the boil and then gently simmer parsnips until tender. Meanwhile, place garlic and a teaspoon of salt flakes into a mortar and crush with a pestle until garlic is creamy. Drain milk off parsnips, leaving a few tablespoons of cooking liquid in the saucepan. Add to the saucepan creamy garlic, cumin, lemon juice, and seasoning. With a stick blender, blitz until mixture is smooth.   Slowly pour in olive oil to the puree using a wooden spoon to combine. Place skordalia in a serving bowl and garnish with a sprinkle of parsley and lemon zest.